Mark Bittman suggests a different version of tabbouleh, which is usually made out of bulgur, tomatoes, parsley, mint, onion, garlic, olive oil, lemon juice and salt. He recommends making this dish with quinoa, and adds more veggies. We didn’t have an quinoa in our pantry, so we used bulgur.

So I’ve actually noticed the recipe for this sandwich over a year ago, but haven’t had a chance to make it. I like tuna, but not very frequently. But when a craving hits me, I have to have it now.

The original recipe is titled Pan Bagnat. Which is a French sandwich, made out of white bread, which has raw vegetables, hard boiled eggs, anchovies, and tuna. And the recipe, which I found here playing off of the Pan Bagnat, instructs you to put the whole sandwich together to be eaten the next day.

Although it’s a great idea to think about tomorrow’s lunch, I wanted the tuna today. So a little spin, and some additional veggies had to be added! This is very filling, so a great light dinner (and fast to make) or a bigger lunch.

In a small bowl whisk together: lemon juice, olive oil and pepper flakes. Once combined, pour over the tuna and vegetable mixture. Add the salt and pepper, and then stir to combine all of the ingredients.

One of the first meals that Sam had made for me was this sauce, and I loved it! He’s been perfecting this baby for years, so it is delicious. I couldn’t wait until the tomatoes were in season, since this pasta is significantly better with deep red fresh tomatoes.

It’s finally tomato season! Hopefully, my pasta sauce recipe will help you figure out how to use them.

It looks like a lot, but really, this one is pretty easy. I developed this recipe over a couple years of trial and error. Originally, I prepared the sauce as noted below, but then simmered it for about an hour over the stovetop. I’ve found that omitting this last step and serving it with the tomatoes and herbs in their raw state gives the sauce a really nice, fresh-from-the-garden flavor. I hope you like it.

In a large saucepan, melt the butter together with the olive oil over medium-high heat. Then add the squash, zucchini, and onion together with the salt, pepper, and crushed red pepper.

Now is a good time to start boiling your pasta. I recommend cooking in liberally salted boiling water until al dente. When done, drain and rinse in cold water to ensure it doesn’t continue to cook.

When the onions are translucent, add the mushrooms and garlic. Continue to sauté until the mushrooms soften but still have a bit of a bite. Remove from heat.

In a large food processor, add quarter of the sauté mixture together with the tomatoes, oregano, basil, olives, and a splash of wine and olive oil. Pureé and add more salt, pepper, and olive oil as necessary.

Serve the sauce with the remainder of the squash mixture over the cooked pasta and top with a little fresh, grated parmesan (not that powdered stuff!). Oh, and don’t forget to drink the remainder of that wine!